The beautiful thing with a tofu scramble is the ability to be diverse with what you put in to it, so long as you know a few things. First, if you add salt it will make the tofu have a more egg like, fluffy texture and dry out the “spongey” element, and also, due to that “spongey” element, it is essential to add a bountiful amount of flavours! You can add whatever vegetables or lack thereof and stick just to the spice blend.



  • 1 block of firm tofu, crumbled
  • 1 sweet potato, diced
  • 1/2 red pepper, chopped finely
  • 1/2 c. carrot, chopped finely
  • 3/4 c. spinach, chopped finely
  • 1/2 c. celery, chopped finely
  • 2 tbsp. toasted sunflower seeds
  • 1 tsp. sesame seeds
  • 1 tsp. chia seeds
  • 1 tbsp. olive oil

Spice Blend

  • 1 tsp. sea salt
  • 1 clove of garlic, minced
  • 3 tbsp. tamari
  • 1 tbsp. olive oil
  • 1/4 c. nutritional yeast
  • 1 tbsp. turmeric
  • 1 tsp. cumin
  • 1 tsp. coriander
  • 1/2 tsp. smoked paprika
  • Sriracha (optional)


  1. Crumble tofu into a large bowl, add spice blend and toss until well blended.
  2. Boil carrots and sweet potato (separately) until slightly tender.
  3. Add red pepper, celery, spinach, toasted sunflower seeds, carrots and sweet potato to tofu blend.
  4. Heat olive oil in a large skillet over medium heat.
  5. Add tofu scramble and cook for 8-10 minutes, mixing occasionally.
  6. Turn up heat to medium-high, and cook for 2 minutes without tossing until golden.
  7. Serve and top with chia and sesame seeds and Sriracha (optional).

Bon Appetit!

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